What is the cause of mucor in the growth of oyster mushrooms?

The miscellaneous bacteria on Oyster mushrooms, such as Chloromycesis, Trichoderma, Mucor, Penicillium, Aspergillus, etc., are the most infected in the production of Chloromycesis. After the infection of miscellaneous mushrooms, it competes with the mycelium of Oyster mushroom for nutrients, which will cause a decrease in yield and a failure of harvest. Therefore, in actual production, all links from the preparation of raw materials to the treatment of mushroom sheds must be strictly disinfected and sterilized to reduce the chance of miscellaneous bacterial infection.

1. Causes.

The culture material or strain itself carries bacteria; The sanitation of the fungus site is poor or the mushroom room is not thoroughly disinfected; The mushroom shed is not ventilated at high temperature and humidity.

2. Solution.

Choose fresh, mildew-free, exposed culture materials, and ferment thoroughly; Avoid sowing in high temperature periods, strengthen ventilation, and prevent humidity and stuffiness; Choose high-quality, mildew-resistant, fast-eating strains; If the mold contamination is found early and the area is small, the polluted culture material can be injected with lime water with a pH value of more than 10, and at the same time, it can be moved away from the germination field and managed separately. If the pollution is serious, it will be cleared and deeply buried.

1) Select fresh and mildew-free raw materials, and expose them to the sun for 2-3 days before mixing.

2) Select disease-resistant, high-yield, non-contaminated strains with strain, increase the amount of strain, and increase the amount of strain to 30%.

3) When mixing, increase the amount of lime to 5%, add carbendazim, or salt.

4) Cultivation with clinker or high-temperature fermentation material.

The length of fermentation time and the number of piles should be flexibly mastered according to the temperature, the high temperature season is 1 time every 2 days, fermentation 6-7 days, the low temperature season is every 3 days to turn over the pile 1 time, fermentation 8-10 days, such as the use of the next year's old material, should shorten the pile fermentation time, such as using the next year of aged cotton skin as raw materials (formula 88% cotton skin + 10% bran + 1% gypsum + 1% sucrose) stacking fermentation for 3 days is the best, the material temperature is high, then the activity of all kinds of high-temperature microorganisms is enhanced, with this fermentation material to cultivate oyster mushrooms early, high yield, If the fermentation time is more than 5-7 days, the material temperature decreases, the number of actinomycetes decreases with the decrease of temperature, and the activity of some molds is enhanced.

When turning over the pile, it is necessary to pay attention to the material with 125px epidermis, and the position of the center material and the intermediate material is exchanged, so that all the culture materials can reach a high temperature of 60-70 degrees in the stacking to achieve the purpose of complete sterilization. The fermentation time and the number of turning piles should be flexibly controlled, and the final fermented culture material should be soft and elastic in hand, with fermentation fragrance, no pungent odor, and a small amount of white payoff mycelium can be seen.

The reason for the mycelial atrophy during the germination of Pleurotus oyster mushroom is that the bag stacking is too high, and the fermentation heat is not dissipated in time, and the material temperature rises by more than 30 and burns out the mycelium. The bag is large, the loading is large, and the fermentation heat production temperature is high; The temperature of the germination site is too high and the ventilation is poor; The material is too wet and too solid, the ventilation is not good, and the mycelium will also shrink due to lack of oxygen. Aspergillus flavus is mainly airborne. It may be related to the incomplete sterilization of your culture material, the lack of strict inoculation operation, and the incomplete disinfection and sterilization of the culture environment.

Or the fungus bag has micropores. For minor infections, local injection of formaldehyde or clomycoline can be used for treatment, and if the area is large, it is best to sort it out as soon as possible. so as not to continue the contagion.

Appropriately reduce the temperature and strengthen ventilation.

Oyster mushroom mucormycosis is also known as mucormycosis soft rot. It is caused by the infection of tall mucormycetes, and its symptoms are light yellow-brown water-stained soft rot of the diseased mushroom. Generally, it mostly starts from the base of the stipe, and gradually develops upward, and some also start from the cap, and the surface of the fruiting body after soft rot is sticky and slippery, but there is no foul odor.

Mushroom sheds are prone to occur under the conditions of high temperature and humidity, poor ventilation, long-term water accumulation in the fungus bed, and overripe fruiting bodies.

Prevention and control methods: prevent the high temperature of the mushroom shed, avoid long-term water accumulation in the fungus bed, and prevent and control pests in time when picking mushrooms.

Fresh mushrooms have a layer of white filaments that are moldy, and they can be eaten with boiling water, but please note that for long-term storage, it is best not to use them if they are of a bad nature, and it is also for our health.

Secondly, mushrooms are very good for the body as mushrooms, which can enhance cell function, immunity against various diseases, analgesic, sedative functions, and cough and phlegm and other special effects, so it is good to eat more mushrooms, mushrooms have white hairs on the surface, as long as they are not rotten and not serious, they can be eaten.

Finally, it is recommended to everyone, it is best to use mushrooms to make soup, first of all, it is also a great adjustment to the stomach, now many people work under pressure to cause stomach problems, etc., drinking more soup is beneficial, and secondly, the nutritional value of mushrooms in this province will also be excavated, and the nutrition is in the soup, which is much better than the usual stir-fry and other cooking.

No, the mushroom itself is a manifestation of edible mushrooms, and it doesn't matter if it grows hair alone, it can be eaten.

First of all, it's a very normal thing, because the oyster mushroom grows white hairs on the surface of the leaves when it grows at a high temperature, because it has been picked, and the long hairs are usually on the surface of the leaves of the oyster mushroom, where they absorb photosynthesis.

The oyster mushroom itself can be eaten without spoilage. If you have white hair and spoilage, then don't eat it. Deterioration does not deteriorate You can see that the deteriorated ones will fester.

Precautions and key points for mushrooms:

Mushrooms grow white hairs because the mushrooms have been left for too long, the mushrooms have aged and grown white spores, and some mushrooms are picked late, and they will also grow white hairs. At this time, you need to touch the cap of the mushroom, if it is still relatively firm, you can eat it, and the taste may be a little bad; If it is soft and the color is a little dark, don't eat it because it is moldy and rotten.

The green hair of the mushroom is mold, which is poisonous and causes gastroenteritis in mild cases.

In severe cases, neurological and endocrine disorders can occur.

Immunosuppression, carcinogenicity and teratogenicity, liver and kidney damage, reproductive disorders, etc. Don't eat this mushroom, just throw it away, don't pick off the moldy parts and eat it again, because the toxin has already penetrated the whole mushroom.

The above content reference: Encyclopedia - bacteria.

If the mushroom has white hairs, it is generally due to the brittleness of the mushroom's spores that cause the mushroom hyphae to grow, which is usually related to the mushroom and the way the mushroom appears. The mushroom has a layer of white hairs on the surface that can be eaten, which can be determined according to the nature of the white hairs. If it doesn't go bad, it's edible.

White hairs are spores secreted by mushrooms. The white, hairy material on the surface of fresh mushrooms is a substance secreted by mushrooms, also known as spores. This is a phenomenon of mushroom aging, which does not deteriorate and does not affect the nutritional value of mushrooms.

Can be taken normally after cleansing.

<> gray hair is mold. Because the mushroom is left out for a long time, it will go bad. At this time, a layer of white mold will form on the surface of the mushroom, and from the outside, the mushroom looks like white hair.

Given this condition, it is not possible to continue taking it to avoid food poisoning. If it has not spoiled, it can be eaten normally. Mushrooms are a nutritious food, mushrooms contain more nutrients such as vitamins, minerals, carbohydrates, etc., mushrooms belong to fungal food, after a period of time, mushrooms will grow some white spores, which is normal, so, it is normal for mushrooms to grow gray hair in the refrigerator, and mushrooms can be eaten as long as they do not rot or deteriorate.

This fungus has a white shell and is edible if it does not rot easily. The white hairs on the fungus are not the main manifestation of mold in general food, but the milky white cells released by the fungus after a long time, which is usually caused by the embrittlement of the fungus. It will not cause toxic substances, but it is necessary to take some lower flavors, and it can still be eaten after washing it under normal circumstances.

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There is a layer of white hair on the oyster mushroom, which is not broken, and the white hair of the oyster mushroom is not a pathotic bacterium, nor is it moldy and deteriorated, but the white spores emitted by the oyster mushroom itself after a long time, which is non-toxic and is a manifestation of the aging of the oyster mushroom. But don't put oyster mushrooms to that level, it won't be good for nutrition and taste.

The sediment in fresh oyster mushrooms is difficult to clean, but you can add a little salt to the water when taking the mushrooms, and soak the mushrooms for a while to wash away the mucus and sediment. If the oyster mushrooms are dirty, after soaking them in light salt water, you can stir the brine in the same direction, so that the dust and impurities that stick to the surface of the mushrooms can be quickly washed away.

Fresh shiitake mushrooms long white hair is not necessarily moldy, shiitake mushrooms long white hair two reasons, one is that the shiitake mushroom has been put for a long time, resulting in its aging, exuding white spores, at this time the shiitake mushroom is still envious of the special aroma of shiitake mushrooms, and the texture will not be wet and sticky, soft and rotten, no peculiar smell, you can eat with confidence. The second is moldy, which is not edible.

Lentinula edodes. Shiitake mushrooms belong to the basidiomycetes, Apidophylla, Mushroom family, and Shiitake mushrooms, which originated in China and are the second largest mushrooms in the world and are also the precious edible fungi that have a long reputation in China.

Shiitake mushroom meat is thick and delicate, delicious in taste, unique in aroma and rich in nutrition, it is a kind of food and medicine with the source of the stove, and has high nutritional, medicinal and health care value. Brother.

Shiitake mushrooms are saprophytic fungi that can only absorb carbon sources, nitrogen sources, minerals, etc. from the ready-made nutrient substrate for growth and development.

1. The dried mushrooms have not deteriorated significantly, and then the insects are removed by drying, fumigation, and soaking. If there are too many bugs, or if they are clearly spoiled or rotten, don't eat them.

2. There are many names of edible mushrooms, and there are many insects, usually also known as edible mushrooms, edible mushrooms, and edible fungi, which refer to the general name of macrofungi with edible value of fruiting bodies. Edible mushrooms are widely distributed throughout the globe and are most abundant in deciduous forests, making them ideal for natural or versatile foods.

3. Too many insects are not eaten, which mainly affects appetite and mushroom quality. A small amount has little impact on the quality, and can be air-dried and insect repellent, frozen and fumigated with insecticides.

How to store dried shiitake mushrooms.

1. Dry storage, whether it is fresh mushrooms or dried mushrooms, they have strong water absorption, and when the water in the mushrooms is high, it is easy to oxidize and mildew, causing them to be difficult to store. Therefore, we have to dry the shiitake mushrooms before storing them. You can put an appropriate amount of dry charcoal or lumpy lime and other absorbent aerosols in the storage container, which is quite good for moisture absorption and moisture-proofing.

2. Sealed storage. Oxidation is the process of changing the quality of mushrooms, so we must create an environment that cuts off oxygen** to inhibit oxidative deterioration. We can use sealable containers such as ceramic jars or tin cans to hold shiitake mushrooms, and the containers should be lined with food bags.

During storage, the container mouth should be opened as little as possible, and the air in the food bag should be expelled when sealing, of course, this condition can be stored in an oxygenated nitrogen bag.

3. Low temperature storage. Mushrooms must be stored in a ventilated and low-temperature place, preferably in an airtight container with mushrooms and stored in the refrigerator or freezer.

4. Store in the dark. Infrared rays heat mushrooms, and ultraviolet rays cause photosynthesis and speed up the spoilage of shiitake mushrooms. Therefore, it is necessary to avoid storing shiitake mushrooms in bright light and avoid packaging them with light-transmitting materials.

Although dried shiitake mushrooms are less likely to become moldy than fresh shiitake mushrooms, they will always breed bacteria and then produce mildew, so you should also pay attention to protection from light, drying, and refrigeration.

Summary. If this is the case, the growth of oyster mushrooms is normal The color of the oyster mushroom body darkens with the decrease in temperature, under normal circumstances, in autumn, we can see that the body of the oyster mushroom is gray, because the temperature is about 20 degrees or even above, the body grows rapidly, and a tide of mushrooms can be completed in about 4 days, and in winter, because the temperature is low, about 10 degrees below, it takes a week or even 10 days to be able to harvest, and the color of the entity naturally becomes black.

When it comes to winter, why do oyster mushrooms grow black mold.

Hello! I came to this problem, according to what I know, the ventilation of oyster mushrooms is not good when planting, especially in winter, in order to keep warm and more ventilated, so black mold grows.

In addition, if the ventilation is good, you take a closer look at the oyster mushroom, whether it is black mold or the color is resistant to blackening, you think it is long to do black mold.

If this is the case, the growth of oyster mushrooms is normal The color of the oyster mushroom body darkens with the decrease in temperature, under normal circumstances, in autumn, we can see that the body of the oyster mushroom is gray, because the temperature is about 20 degrees or even above, the body grows rapidly, and it takes about 4 days to complete a tide of mushrooms, and in winter, because the temperature is low, about 10 degrees below, it takes a week or even 10 days to be harvested, and the color of the body naturally becomes black and spring-high.